Easy Egg Roll

"Very delicious and simple recipe for making a basic pork egg roll. No food processor needed! Recipe can be easily modified to use your favorite meat and veggies."
 
Download
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Marsha D. photo by Marsha D.
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
30mins
Ingredients:
12
Yields:
15 eggrolls
Serves:
5-7
Advertisement

ingredients

Advertisement

directions

  • Heat oil in skillet.
  • Sauté garlic and onions until tender.
  • Add pork and sauté until browned.
  • Add coleslaw blend and stir-fry on high heat about 5 minutes.
  • Remove from heat and add seasonings, and salt and pepper to taste.
  • To assemble, place 2 tbs filling near corner towards you. Then fold over left and right sides. Dampen edges of the corner that is away from you, and finish rolling.
  • Deep fry at 350°F (or just use a fry daddy), until golden brown.
  • Drain on paper towels and enjoy!
  • These can also be frozen and fried later. Some people like a dipping sauce for egg rolls. But these are so tasty, they really don't need one.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I love this recipe and have been making these for a couple of years. An easy variation I have come up with is to use a purchased, fully cooked rotisserie chicken, shred then toss it in teryaki and garlic- then add the bagged coleslaw mix and fold into wrappers. Delicious and time saving :)
     
  2. These were amazing! I baked them on a non stick pan sprayed with canola oil, and brushed the top with some olive oil, so good and so easy! Also, I used a pre made Asian salad mix from Safeway for the cabbage... other than that I followed the recipe verbatim, and served it with a sauce of soy, white wine vinegar and chili flake... delicious! Made my recipe hall of fame, and is going in my personal recipe book!
     
  3. I love egg rolls but I never thought they were this easy to make at home! Will definitely be saving this recipe for future uses!
     
  4. ABSOLUTELY AMAZING!!! A few notes from my experience making this dish is follow directions but i didnt measure 5 cups because i was in a hurry so i just through the whole bag of cabbage mix in there (that probably was 5 cups because it worked perfectly). and i used peanut oil to fry my rolls in and the taste was just superb.
     
  5. Very good. Really easy to make. I didn't have coleslaw blend so I ended up using shredded carrots and cut up cabbage into small pieces. They looked so much like take out egg rolls. I will be making these again.
     
Advertisement

Tweaks

  1. You are right, these are easy! This was my first time making Asian food of any kind and they came out great. I didn't use pork and just made mine spring rolls, however instead of vegetable oil I used bacon grease to give that pork flavor. Delicious! I am glad I did. Also, I didn't use the coleslaw blend because I had a ton of cabbage that needed to be used up so I just used shredded cabbage. I served with a little soy sauce for dipping, but once again you are right they don't really need a dipping sauce. I fried up the 6 I used right away in peanut oil in a saucepan and it worked beautifully. The rest are in the freezer waiting to be enjoyed. Thank you so much for the recipe!
     
  2. These were fantastic! I made these to go with General Tso's chicken so I left out the pork but I only got 7 egg rolls out of the rest of the mix! Which was fine, b/c then I made some cream cheese wontons with the extra egg roll wrappers! I used fresh ginger instead of powdered and it added a delicious zing. I'll for sure be making these often! I think I'll even be daring and try a dessert egg roll with nutella and strawberries!!! Thanks so much!!!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes